Shrimp au Gratin for our date night this week we wanted something light, but especially delicious. We’ve also gotten requests for Lenten recipes. This recipe would also work really well with lobster, bay scallops (the smaller ones) or your favorite combination. We served this over “Patti’s Fabulous Fettuccine”. Then, we mixed the leftovers together for a special lunch the next day served with mimosa’s made with Champagne and fresh tangerine juice.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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They are “How To” BBQ Picture Books

Shrimp au Gratin
A Wood Pellet Grill Recipe

Prep Time: 15 minutes
Cook Time: 20 minutes at 350 degrees (174c)
Grill: Green Mountain  Wood Pellet Grill
Pellets: Green Mountain’s Gourmet Blend Pellet

Ingredients: Shrimp au Gratin

• 2 lbs. medium or large shrimp, cooked
• 2 Tablespoons butter, melted
• 1 medium sweet onion, chopped
• 2 stalks celery with leaves, chopped
• 4 Tablespoons fresh garlic, minced
• ¼ cup flour
• 1 quart half and half
• 1 ½ cups extra sharp cheddar cheese, shredded
• 2 teaspoons Country Bob’s Seasoning Salt
• 2 teaspoons white pepper
• 2 cups cheese crackers or Chex mix, crushed
• 1 cup Provolone cheese, shredded
• 1 cup fresh basil, chopped
• ¾  cup sherry or white wine, optional

Shrimp au Gratin
A Wood Pellet Grill Recipe

Directions: Shrimp au Gratin

In large cast iron skillet sauté onion, celery and garlic in melted butter. Cook on low until onion and celery are soft. Whisk in flour for two minutes. Slowly blend in ½ & ½ until mixture is thickened. Mix in cheddar cheese stirring until cheese is melted. Stir in shrimp, wine, salt and pepper. Divide into six personal size greased cast iron mini servers. In small bowl combine cracker crumbs, provolone and basil. Sprinkle evenly on top of shrimp mixture.

Place everything directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so. This is referred to as “Smoking” or “Hot Smoking”, the temperature is 180 degrees (84c). 30 minutes of smoking is not enough to have any cooking effect on your meat but it is enough to open the pores so that the meat can pick up all the flavor of the smoke.

After 30 minutes of smoking, turn the (Temperature Control) up to 350 degrees (174c) I did 20 minutes here at 350 (174c).

I use a Maverick ProTemp Instant Read Thermometer (Our Store) for checking meat temperatures.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

 

 

Shrimp au Gratin
A Wood Pellet Grill Recipe

Shrimp au Gratin
A Wood Pellet Grill Recipe

Cooking In the Oven:

We have been getting requests for recipe conversions for the oven. I tell folks all the time that cooking on a Wood Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time.

It is the same thing, time and temperature is what it is all about. The Grill is just like your oven except it uses wood pellets and has wheels.

Shrimp au Gratin
A Wood Pellet Grill Recipe

About Our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

Check Out Our Cookbooks
They are “How To BBQ Picture Books

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